New Technology of Tiangu Soy Sauce

Abstract

The invention discloses a process for producing a soy sauce, comprising: burdening dephenolized cotton protein and bran with a weight ratio of 1:1, then blending and moistening with water, autoclaving, and fermenting and inoculating, stationary culturing for 24h, fermenting by using a sun bath drum, and pouring the soy sauce to mature wine and ageing. The invention effectively integrates the natural sun-brewed soy sauce and the low-salt solid soy sauce technologies, so that the technical advantages are more prominent. Not only the defects of long production period of the natural soy sauce, large labor input, low production efficiency, high production cost and unable of mass commercial production intensity are overcome, but also the weak point of bad flavor in the low-salt solid soy sauce is overcome. The advantages of resource utilization and light resource development are prominent. The process is a typical mode of circular economy, and can be widely popularized.

Description

technical field [0001] The invention relates to the field of food preparation and preservation technology of international patent classification A23L, in particular to a new technology of Tiangu soy sauce. Background technique [0002] Cottonseed is the seed of the cotton crop. The cotton taken from cotton bolls is called seed cotton, and the cotton fiber rolled from the seed cotton is called lint. After the lint is removed from the seed cotton, cotton seeds can be obtained. Cottonseed has a hard brown shell on the outside, and the shape and size vary from variety to variety. There is an embryo in the seed shell, which is the main part of cottonseed, also known as the seed kernel. The oil content of the seeds can reach 35-45%, the protein content is about 39%, and the gossypol content is 0.2%-2%. Ordinary cottonseed (cotton kernel) contains a toxin called gossypol, which accounts for 0.7-4.8% of cottonseed. Gossypol and gossypol-like pigments are concentrated in the spher...

AI Technical Summary

Problems solved by technology

[0012] The beneficial effect of the present invention is that it can be referred to as Tiangu soy sauce and its new technology for short, and effectively integrates natural sun-dried soy sauce and low-salt solid soy sauce technology, making the technical advantages more prominent, not only overcoming the long production cycle of natural soy sauce, labor input Large quantity, low production efficiency, high production cost, and incapable of large-scale industrial production. At the same time, it also overcomes the weakness of low-salt solid soy sauce with poor flavor. It has outstanding advantages in resource utilization and light resource development. It is a typical model of circular economy. Suitable for general promotion

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